Know Your Spanish Cheese

By Celina Cordeiro


Even though many people think of some other countries when cheese is mentioned, Spain is one of the most famous cheese producers in the world. Majorero is one of the many Spanish cheeses you're bound to enjoy from the first to the last bite. It is made in Canary Islands, which already gives a tone of exotic. Some say this is Spain's best goat cheese, and judging by the taste they're not far from right. It's has a lemony tone, and is excellent when served with oloroso cherry of white verdejo.

Monte Enebro is a Spanish type of cheese every cheese enthusiast should know about. Spanish people are very proud of it, and with a good reason. Monte Enebro comes from the Avila province, and is shaped like a log. When you bite the interios, you'll taste many different herbs, and your tongue and palate will enjoy its creaminess and density. If you want to taste the full potential of this Spanish jewel, have it with a glass of verdejo.

If you want to be informed about Spanish cheeses made from sheep's milk, Roncal is definitely a cheese you need to learn about, and end the learning process by tasting it. It was the first cheese with Denomination of Origin in Spain, and was born in the region called Navarra. It's mandatory that people make it from raw milk, and that it's four months aged, as because of this the flavor is mouth filling. When you try it, you'll know it's a sheep's milk cheese.

Spanish cheese called Torta del Casar is something cheese aficionados are crazy about. However due to its price it is not easily obtainable, and some people get a chance to taste it only once. It is definitely on of the most expensive Spanish cheeses. It comes from Extremadura. Its interior is buttery and as it ripens it gets more and more molten. This adds the aromas of truffle and mushroom, and a tone of bitterness.

Valdeon is a Spanish type of cheese made of cow's milk, and is one of the most appreciated blue cheeses of Spain. Some say it's not piquant enough, but others disagree. What ever your tastes cheese wise may be, you should try it, because it's delicious. Valdeon is wrapped in leaves, which distinguishes it from cabrales (many people confuse the two), as it is wrapped in foil. With strong flavor and creamy texture it may surprise fans of young, mild cheeses.

Mahon comes all the way from the island of Menorca, which is settled in the Mediterranean. This is one of the rare cheeses that is still made with the same intensity both in great cheese factories and on small family farms. If you want to try it at its best (say cheese lovers who love the strong flavor), look for wheels of it which were left to age for several months. Its exterior is usually rubbed with either butter or olive oil, and for aesthetic reasons, some add paprika to it.




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